Hours: Lunch, dinner: seven days
The North African-leaning restaurant features pastry offerings such as fresh, savory stuffed bastilla, each one with a distinctly different filling; one is stuffed with vermicelli, green olives, and fish; another, looking something like a cinnamon bun, is laced with carrots, zucchini, sauteed onions, and a spicy mix of turmeric, saffron, and cumin. A square phyllo pocket packed with shredded chicken, carrots, and raisins emits a fragrant burst of cinnamon when its flaky exterior is breached. Sandwiches on baguette or light, flaky m'smene flatbread feature bright herbal notes, yogurt tang, and fresh vegetables and meats at the intersection of colonial and Northern African influences. Everything I've tried—from the prepared salads to the pastries, salads, and full entrees including tagines and kebabs—has been prepared with a comparably admirable degree of and attention to detail.
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